Name: Yellowtail Piccata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 6 oz yellowtail fillets, skinless, rinsed and dried; salt and fresh ground black pepper coat to taste; ¼ tsp cayenne pepper to coat; 2 tsp flour, divided; 2 tbsp unsalted butter; 2 tbsp capers, or to taste, drained, half smashed; ¼ cup Rosé wine; 1 Valley Lemon, zested and juiced; 2 tbsp unsalted butter, quartered, 2 pieces dusted with flour, place in freezer before starting; 2 tbsp water, if needed, optional; 2 tbsp parsley, chopped fine

©2022

AuthorDartagnan

DifficultyBeginner

"this is great with almost any fish, chicken, pork, tennis shoe, just about anything!"

Yields2 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

2 6 oz yellowtail fillets, skinless, rinsed and driedany good skinless white fish fillet or center-cut salmon is great

salt and fresh ground black pepper coat to taste

¼ tsp cayenne pepper to coat

2 tsp flour, divided

2 tbsp unsalted butterSAUTÉ BUTTER

2 tbsp capers, or to taste, drained, half smashedif you love capers, leave a little of the brine

¼ cup Rosé wine

1 Valley Lemon, zested and juicedMyer lemons work well here too

2 tbsp unsalted butter, quartered, 2 pieces dusted with flour, place in freezer before startingFINISHING BUTTER

2 tbsp water, if needed, optional

2 tbsp parsley, chopped finefor garnish

This goes quick, so gather everything before you start.

Lightly dust and press to stick, 2 pieces of the quartered FINISHING butter with flour, place the quartered butter in freezer. Preheat oven to warm, 170°.

Season yellowtail with salt, pepper, and cayenne. Very light sprinkle flour onto one side of each fillet and pat gently onto the fish.

Heat SAUTÉ butter in a nonstick skillet over medium-high heat. Add yellowtail, floured side down, and sear for 2 1/2 minutes. Flip and sear the other side for 2 minutes. Remove just the fillets to an oven safe plate, tent with foil and place in the warm oven.

Add capers to the skillet. Add wine, shake pan to mix well, let reduce by half. Now add lemon juice; add lemon zest. Shake or stir pan to mix and reduce by half, a minute or two.

Reduce heat to low and add FINISHING butter; shake or stir the pan until butter is almost fully melted. Transfer your yellowtail and juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over fillets.

Your sauce should be a little on the thin side, if it's too thick, add a little water at a time to thin sauce to your liking; continue to spoon sauce over yellowtail and cook until the fillets are cooked through. A couple minutes longer, spooning the sauce over the fillets.

Remove from heat and transfer to a serving plate, spoon sauce over your fillets.

Garnish with parsley if desired.

CategorySam\'s Seafood Grill, Sauces, SeafoodTags#capers, #piccata, #sam\'sseafoodgrill, #sauce, #seafood

Ingredients